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You’re soon to be staring at a huge pile of leftovers that likely took several people hours to prepare. The big meal is great. It really is. But I’m glad to see that, as the years go on, leftovers are getting more excitement and attention than ever before.

Turn some of your leftovers into a healthy breakfast that will get you through the weekend! Protein, fat, carbs. That’s what I look for in a breakfast, and these egg cups check all the boxes! When home, I would serve these alongside a serving of sauteed kale or steamed broccoli. If I’m meal prepping for work, I’d just pack two egg cups and wolf them down at my desk around 4 pm before a 5:30 class at the gym. Like most egg cups, these are versatile and can work in either scenario.

What are you doing for Thanksgiving this year? I’m doing the same exact thing I’ve done for at least the past two years. Manchester Road Race in the morning and Thanksgiving dinner at my mom’s in the afternoon. I can’t wait to eat 106 pounds of mashed potatoes and drink 7 bottles of champagne. After running ~5 miles, I do feel as though it all balances out. Right? Right.

Whatever you’re doing this year, I hope you have a great day filled with good food, good people, and plenty of memories. If you’re not doing the cooking, try to escape with some sweet potatoes and meat so that you can make yourself a healthy breakfast for the next few days. Leftovers are the best! Happy Thanksgiving!

thehungryhungryhiker

Holiday Leftover Egg Cups

Utilize some of your holiday leftovers to create a healthy, flavorful, meal prep friendly breakfast!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 egg cups
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup cooked mashed sweet potato from a casserole works great!
  • 2 tbsp almond flour
  • ½ tbsp coconut flour
  • 1 tsp coconut oil melted
  • 7 eggs, large
  • 2 tbsp nut milk of choice
  • sea salt to taste
  • fresh ground black pepper to taste
  • ½ cup chopped ham or shredded turkey

Method
 

  1. Preheat the oven to 350° F. Line a muffin tin with 12 silicone or parchment paper liners.
  2. In a small bowl, combine the mashed sweet potato, almond flour, coconut flour, and coconut oil. Stir until combined. Divide the mashed sweet potato mixture evenly among the 12 lined cups. Press the mixture into the bottom and up the sides of each cup. Bake at 350° F for 15 minutes until top edges have browned slightly.
  3. While the sweet potato bakes, whisk the eggs in a medium bowl. Add the nut milk and the sea salt and black pepper as desired. Whisk to combine.
  4. When the sweet potato is done baking, divide the ham or turkey evenly among the cups. Top each cup with the whisked eggs. I filled mine almost to the top. Bake at 350° F for 20-25 minutes until eggs have set and are no longer jiggly. Serve warm and enjoy!

Notes

This recipe is only Whole30 compliant if your sweet potatoes and meat of choice are Whole30 compliant! Mine were when I made them, but if you use mashed sweet potatoes from a casserole be sure to check your ingredients if you want to keep this breakfast compliant.